{"id":9863,"date":"2026-05-18T19:17:22","date_gmt":"2026-05-18T19:17:22","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9863"},"modified":"2026-05-18T19:17:22","modified_gmt":"2026-05-18T19:17:22","slug":"homemade-ketchup","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/homemade-ketchup\/","title":{"rendered":"Homemade Ketchup"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Homemade Ketchup<\/span><\/h2>\n
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Skip the bottled stuff and learn how to make ketchup from scratch at home. This top-rated recipe is beloved for a number of reasons: It's incredibly easy (thanks to your trusty slow cooker), it's made with kitchen staples you likely already have on hand, and it's absolutely delicious.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>12 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>12 hours<\/span><\/span> hrs<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>48<\/span> (Yield: 3 cups of ketchup)<\/span><\/span><\/div>\n\n
Author: <\/span>John Mitzewich – Allrecipes Test Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> (28oz) cans <\/span> crushed tomatoes<\/span><\/li>
  • \u00bd<\/span> cup<\/span> water<\/span> divided<\/span><\/li>
  • \u2154<\/span> cup<\/span> white sugar<\/span><\/li>
  • \u00be<\/span> cup<\/span> distilled white vinegar<\/span><\/li>
  • 1<\/span> tsp<\/span> onion powder<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> garlic powder<\/span><\/li>
  • 1\u00be<\/span> tsp<\/span> salt<\/span><\/li>
  • \u215b<\/span> tsp<\/span> celery salt<\/span><\/li>
  • \u215b<\/span> tsp<\/span> mustard powder<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> finely ground black pepper<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> cayenne pepper<\/span> or to taste<\/span><\/li>
  • 1<\/span> whole<\/span> clove<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Pour crushed tomatoes into slow cooker. Swirl \u00bc cup water in each emptied can and pour into the slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.<\/span><\/div><\/li>
    • In the slow cooker, cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.<\/span><\/div><\/li>
    • Use an immersion blender for about 20 seconds to smooth the texture of the ketchup.<\/span><\/div><\/li>
    • Ladle ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.<\/span><\/div><\/li>
    • Transfer strained ketchup to a bowl. Cool completely.<\/span><\/div><\/li>
    • Taste and adjust salt, black pepper, and cayenne pepper as desired.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      For a thicker ketchup, leave the lid slightly ajar during the last hour to let more steam escape. For a thinner consistency, stir in up to \u00bc cup hot water after blending.<\/span>
      <\/div>\nFor a smoother texture, strain twice or use a high-speed blender before cooling.<\/span>
      <\/div>\n

      <\/span>Does Ketchup Need to Be Refrigerated?<\/span><\/span><\/h4>\nYes, homemade ketchup should be refrigerated. Store your ketchup in an airtight container in the fridge for up to three weeks.<\/span>
      <\/div>\n

      <\/span>Can You Freeze Ketchup?<\/span><\/span><\/h4>\nHomemade ketchup will freeze well for up to six months. You can freeze it in zip-top freezer bags.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9860,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1764,134,1714,4673,1715,765,1713,1712],"tags":[],"class_list":["post-9863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiment","category-american","category-dairy-free","category-egg-free","category-gluten-free","category-slow-cooker","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/05\/image_2026-05-18_150433141.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9863"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9863\/revisions"}],"predecessor-version":[{"id":9867,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9863\/revisions\/9867"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9860"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}